Oven Risotto with Kale

I adapted this recipe from Bon Appetit. I used pecans instead of walnuts and 1/2 of an onion, which I think is plenty for a cup of rice. This recipe is wonderful! You do not have to stand and stir and baby the rice into a creamy mixture, the oven does that. There are a few steps but this comes together quickly and easily. You could make the pesto way ahead and then put the rice together later. Dashiell’s friend Everett, (a great cook) and I were discussing this recipe and we both were quite skeptical about an oven risotto. Well, it fooled me. This is the perfect make ahead for your next dinner party!

Servings: 4

½cuppecans, coarsely chopped, divided

4tablespoonsolive oil, divided

1/2 onion, finely chopped

1cuparborio rice

Kosher salt and freshly ground black pepper

½cupdry white wine

1small garlic clove

1cup(packed) fresh parsley leaves

2cupstorn Tuscan kale leaves, divided

2tablespoonsunsalted butter

3ouncesParmesan, finely grated (about 2 cups)

Preparation

Meanwhile, heat 2 Tbsp. oil in a large ovenproof saucepan over medium heat. Add onion and cook, stirring often, until softened and translucent, 5–8 minutes. Stir in rice; season with salt and pepper. Cook, stirring, until some grains are translucent, about 5 minutes.

Add wine, bring to a simmer, and cook until pan is almost dry, about 3 minutes. Add 2 cups very hot water; season with salt and pepper. Bring to a simmer, cover, and bake in oven until liquid is mostly absorbed but rice is still starchy in the center, 15–18 minutes (it should be undercooked).

Meanwhile, pulse garlic and half of toasted pecans in a food processor until very finely ground. Add parsley, half of kale, remaining 2 Tbsp. oil, and ¼ cup cold water; process until smooth; season pesto with salt and pepper.

Set saucepan over medium heat. Add ¾ cup very hot water and cook rice, stirring constantly, until it is tender but still has some bite and sauce is creamy, about 3 minutes. Stir in pesto, butter, three-quarters of Parmesan, and remaining kale. Adjust consistency with water, if needed; season with salt and pepper. Serve topped with remaining pecans and cheese.